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LUTEFISK¤Drøbak
is that small coastal town close to Oslo. The center is charming, with its narrow
up and down windy streets and the houses from centuries past. It's just the
kind of town for a tongue in cheek lutefisk museum. It gives you an idea of
the type of people lutefisk lovers are; deadly serious about their fish but
still not taking themselves too seriously.
Lutefisk is cod that has been specially pre-treated with lute. This is a traditional
preservation technique. Before preparing the dish the fish is soaked in quantities
of water to remove the lute.
If lutefisk is the heart of the meal you might say the accompany condiments
are the brain. They get the meal moving. At the same time they are not at all
complicated, just things like mustard, bacon, peas.
The museum is located right next to the harbor and annexed to a aquarium. It's
also a stones throw from

from boats selling cooked shrimp right
from their decks.
Drøbak is also the home of the Norwegian Santa Claus, a suitable home
for this saint of seafaring men.

TO PREPARE LUTEFISK
4 SERVINGS

6 LBS Lutefisk
2-3 Tlb salt

Set the oven for 200C. Place the fish skin side down in a oven-proof dish.
Sprinkle with salt. Cover with lid or foil. Cook for approximately 40 minutes.